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Leek Croquettes

Small fried fritters, commonly known as keftedes, stand as a beloved delicacy in Sephardic cooking. These wonderful leek fritters present a delicious combination of rich minced beef with the subtle, mildly sweet taste of leeks, and they are absolutely irresistible.

Produces 12

• 4 fresh leeks
• 250g ground beef
• 2 eggs
• 1 tbsp matzo meal
• 1 tbsp fresh dill, minced
• 1 tbsp fresh parsley, minced
• ½ tsp sweet paprika
• Extra virgin olive oil, for frying
• Fresh lemon wedges, to garnish

Clean the green leeks properly and trim off the roots and the bulk of the green tops. Slice lengthwise longways then into half-inch pieces. Put in a deep frying pan and fill with fresh water, then simmer over a medium heat for about 20 mins or until tender.

Remove the water from the softened leeks and place in a big bowl with the ground beef, eggs, breadcrumbs, chopped dill, chopped parsley and sweet paprika and spice well with salt and pepper. Mix well using your hands then shape a couple of scoops into a patty, pressing a bit. Put on a platter and continue for the rest of the ingredients.

Warm olive oil in a skillet to a level of about 2 centimeters over a medium heat. When the oil is sizzling, cook the fritters in batches until crispy on each side. (Avoid overcrowding the frying pan as this drops the heat of the cooking oil.) Transfer the cooked croquettes to a dish lined with absorbent paper and let to drain.

Present with fresh lemon.

Spinach Patties

These delightful spinach and cheese croquettes are a real pleasure. The crispy outside reveals a smooth center. The fresh spinach adds a fresh, moderately earthy flavor, while the cheese provides a savory, savory richness. You can substitute the dairy cheese with steamed, crushed potato if you wish.

Produces 16–18

• 1kg fresh spinach (or about 500g frozen leaf spinach, softened in the fridge in the cooler)
• 3 tbsp extra virgin oil
• 1 yellow onion, minced
• 2 cloves of garlic, minced
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp grated nutmeg
• ½ tsp sweet paprika
• 120g crumbs (1¼ cups), with more if needed
• 3 fresh eggs
• Olive oil for frying (or use vegetable oil)
• Lemon wedges, to accompany

For leafy greens, rinse it thoroughly, removing any tough stems, and roughly chop it into sizable portions. Place in a large saucepan with a small amount hot water over a medium flame. Once wilted, drain in a sieve for about 15 mins, then squeeze out any excess liquid and put aside.

If using previously frozen spinach, thoroughly press out extra water.

Heat the oil in a pan over a medium flame and fry the diced onion and minced garlic until translucent, about four minutes. Take off the heat.

Put the wilted spinach, sauteed onion and sauteed garlic, grated cheese, soft cheese, spice, red spice, dry crumbs and eggs in a big mixing bowl and spice with seasoning. Combine completely until incorporated. If the mixture appears too loose, incorporate some additional crumbs.

With your fingers, mold the dough into oval croquettes somewhat larger than a walnut but smaller than an large egg, and put them on a baking sheet topped with wax paper. Seal and cool for at least 60 minutes.

In a wide pan over moderate heat, preheat olive oil to a amount of about 1 centimeter. Brown the fritters a few at a time for a couple of minutes per side, turning so they are golden brown everywhere, then transfer on paper towel.

Offer with lemon slices.

Lentil Croquettes

With their crispy exterior and soft inside, these fritters are not only tasty but also a highly nutritious bite or meal.

Produces 12

• 45g brown lentils (¼ cup)
• 90g burghul (½ cup)
• 125ml olive oil (0.5 cup)
• 1 yellow onion, chopped small
• 1 tsp cumin spice
• 1 tbsp fresh mint, diced
• 1 tbsp parsley, diced
• 1 fresh egg
• Pepper and salt, to liking
• Creamy yogurt and lemon wedges, to accompany

Add the lentils in a pan and cover with enough fresh water. Boil over a medium heat for about 20 minutes or until partially softened, pouring extra liquid to keep the pulses covered if needed.

Mix in the bulgur wheat and continue cooking until tender. Strain the ingredients thoroughly and put aside in a mixing bowl.

Heat 50% of the